Chicken Stock - cooking recipe

Ingredients

5 lb. chicken (backs and necks)
4 qt. cold water
1/2 lb. carrots, cut in 2-inch pieces
1/2 lb. onions, cut in 2-inch pieces
2 ribs celery, cut in 2-inch pieces
2 sprigs parsley
2 bay leaves

Preparation

Place all ingredients in a large pot and cover with cold water.
Bring to boil; cover and reduce heat to a slow simmer. Simmer for 4 to 5 hours.
Strain through cheesecloth and chill. Skim off fat.
Chicken stock can be stored in the refrigerator for 3 days or frozen.